Ingredients

Directions

clean and cube squash.Boil in 8 cups of water, with 12 wild leeks (cleaned and leaves removed).add spices (salt, pepper, hot curry, and ginger)Once the squash is soft (approx 20 min), use a potato masher to either mash or puree (depending on how thick you want your soup).Add two tbsp of butter and black beans.simmer for 20 minutes. one serving is one cup.Excellent with caraway rye bread.chefs include 1 tsp of sour cream and parsley to garnish. (nutritional information does no include sour cream and parsley)